The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

• Autorzy: Latoch A. , Glibowski P. , Libera J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2016
• Tom: 15
• Numer: 3
• Opis fizyczny: p.311-320,ref.

Twórcy

autor

Latoch A.

• Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Glibowski P.

• Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Libera J.

• Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Identyfikatory

DOI

10.1 7306/J.AFS.2016.3.30